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古代食谱:普勒姆Numidicum(努米底亚的鸡肉)

发布时间:2018-09-24 12:11 作者:admin 来源: 点击: 字号:

Photo by Carole Raddato

Perhaps one of the most underappreciated aspects of archaeology is cooking。 We know surprisingly little about how people used to cook in ancient times, although a few delicious recipes managed to slip through the cracks and remain recorded。 Such is the case with Pullum Numidicum (Numidian Chicken), a ******, delicious and authentic Roman recipe。

The dish

Chicken was a staple of Roman cooking, and chickens accompanied armies in their campaigns。 Now, some of the ingredients may be hard to find and the preparation technique won大发体育’;t be the same (I assume you’;d be cooking this in a modern kitchen), but the gist of it will remain。

Here’;s the recipe, as we know it today:

Pullum numidicum: pullum curaselixasleuas, laser ac piper et assas。 teres piper cuminum coriandri semen laseris radicem rutam careotam nucleossuffundis acetum mel liquamen et oleum; temperabis。 cum ferbueritamulo obligaspullum perfundis, piper aspergis et inferes
Christopher Grocock and Sally Grainger, Apicius, 230

This translates into:

Numidian chicken: prepare the chicken, parboil it and lift it out, asafoetida (lasere) and pepper and roast it。 Pound pepper, cumin, coriander seed, root of asafoetida, rue, dates, pine nuts; pour in vinegar, honey, liquamen and oil; balance the flavours。 When it comes to heat, thicken with starch, pour over the chicken, sprinkle pepper and serve。

Ingredients (serves 4)

Firstly, you need:

  • 1kg chicken pieces
  • Asafoetida powder
  • Pepper

Asafoetida powder may be a bit tricky to find。 The species is native to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in nearby India, so try searching for it in oriental shops。 It has a fetid smell, but when cooked delivers a smooth flavour reminiscent of leeks。 It is also a flavor enhancer and a key ingredient in the dish。 If you can’;t find any, rosemary is also OK。

本文源自: 环亚娱乐

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